Mobile vending truck
- Body Dimensions (L × W × H)
- 4–8 × 2.0–2.5 × 2.0–2.3 m
- Cooking Equipment
- 1–2 fryers; 24–48 in griddle; 2–6 burners
- Exhaust Hood
- 1.8–4.8 m; 201/304 stainless steel
- Fire Protection
- K-class extinguisher; optional automatic system
- Water System
- 100–200 L fresh; 80–160 L waste
- Electrical System
- 110/240 V 50 A or 220/380 V; 5–12 kW generator
Reference configuration. Final values are confirmed for the selected chassis, model and destination.
About the mobile vending truck
The KEEYAK Mobile Vending Truck has an enclosed work area and service openings for preparing, displaying or selling selected products. Available body dimensions are 4–8 × 2.0–2.5 × 2.0–2.3 m (length × width × height). Select the exhaust hood's dimensions and stainless-steel grade to match the equipment and workflow.
It suits food operators, beverage brands, retailers, event vendors, and institutional caterers. The menu or merchandise determines the workflow and hygiene zoning. Specify refrigeration and cooking equipment where required, with ventilation and fire controls for the selected arrangement. Water and waste systems need to fit the operation, as do power and storage. Confirm axle loading and local permits.
Typical applications
Street food service
Operators use the food truck to prepare or serve an approved menu at designated locations, with equipment and sanitation systems matched to local rules.
Festival concession operations
The concession truck provides a controlled serving point for food, beverages, or packaged goods during events with planned utilities, access, queues, and waste handling.
Mobile retail campaigns
Brands display and sell selected merchandise near customers using a body arranged for inventory, secure service openings, payment equipment, and customer flow.
Institutional catering support
Campuses, factories, and work compounds use the vehicle for temporary meal distribution where fixed service capacity is limited and site utilities are confirmed.
Before you order
Is cooking equipment included?
Cooking equipment must be specified for the intended menu; it is not included in every build. Its mass and utility demand must fit the finished truck.
